Boursin Chicken, Mushroom, and Asparagus Skillet

Ingredients

• 1.5 tos 2 pounds chicken tenders
• salt and freshly ground black pepper to taste
• 1.5 tablespoons unsalted butter
• 1.5 tablespoons olive oil
• 0.5 cups shallots
• 8 ounces mushrooms
• 2 cloves garlic
• 1 teaspoon herbes de Provence
• 0.33 cups chicken stock
• 0.33 cups white wine
• 2 cups asparagus pieces
• 1 , 5.2 ounce
• fresh snipped chives for garnish , optional

Instructions

1. 1

   Pat chicken tenders dry with paper towels, and season all sides with salt and pepper.

2. 2

   Melt butter with olive oil in a large, nonstick skillet over medium heat. When butter is sizzling, add chicken tenders and cook until browned, 2 to 3 minutes per side. Remove to a plate and keep warm.

3. 3

   Add shallots to the same skillet, and stir for about 30 seconds, then add mushrooms. Stir until mushrooms begin to soften, about 2 minutes. Add garlic and herbes de Provence and cook, stirring, about 30 seconds.

4. 4

   Stir in chicken stock and wine. Add asparagus and another pinch of salt.

5. 5

   Place chicken tenders on top of vegetables, and add any accumulated juices. Reduce heat to medium-low, cover, and cook until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant-read thermometer, inserted near the center, should reach 165 degrees F (74 degrees C).

6. 6

   Turn off heat, add Boursin, and stir until melted. Garnish with chives, if desired, and serve warm.